Belizean Pumpkin Sweet Recipe

Dulce de Calabasa or Stewed Pumpkin Sweet: A Belizean Delight

Pumpkin Sweet, a classic Belizean treat, is a testament to the country’s rich culinary heritage. This caramelized pumpkin dish, often prepared during festive seasons, is a delightful blend of sweetness and spice. Drawing inspiration from Belize’s diverse culture, this recipe is a nod to the simple yet flavorful dishes that have been passed down through generations. My Mayan grandmother would make this sweet treat for the grandkids in Corozal.

Preparation Time: 20 minutes

Cooking Time: 2-5 hours (depending on desired caramelization)

Servings: 8-10

Belizean Pumpkin Sweet Ingredients:

• 1 pumpkin (approximately 10 pounds)
• 2 pounds brown sugar
• 2 cinnamon sticks
• 4 allspice seeds
• 1 ½ cups water
• Optional: 2 star anise
• 1 tablespoon soda (for caramelization)
• 2 tablespoons water (to dissolve soda)

Instructions:

1. Preparing the Syrup: In a saucepan, combine sugar, spices, and water. Bring the mixture to a gentle boil until the sugar is fully dissolved.
2. Preparing the Pumpkin: Wash the pumpkin thoroughly. You can choose to remove the seeds or leave them in. Slice the pumpkin into squares or sections.
3. In a large, heavy, wide pot (traditionally cooked on a fogón for a slow-cooking process), layer the pumpkin pieces. Ensure the pumpkin’s flesh is in contact with the pot at all times for optimal caramelization.
4. Pour the prepared syrup over the pumpkin layers and let it simmer gently on low heat for about an hour. As the pumpkin cooks, it will release its natural juices.
5. After an hour, dissolve 1 tablespoon of soda in 2 tablespoons of water and add it to the pot. Continue to cook for another 60 minutes or up to 4 hours for a richer flavor. The baking soda aids in achieving a thick caramel consistency.
6. The pumpkin should attain a deep brown caramel color. While the baking soda is optional, it enhances the caramelization process.
7. Once done, the pumpkin will be soft, caramelized, and ready to be savored.

Serving Suggestions:

Serve the Pumpkin Sweet as a dessert after a hearty meal or enjoy it as a mid-day treat with a cup of tea or coffee.

Tips & Tricks:

• The baking soda is optional but helps achieve that rich caramel texture.
• For the best results, ensure the pumpkin pieces are always in contact with the syrup during the cooking process.

Engage with Us!

Have you tried our Pumpkin Sweet recipe? Share your experience, modifications, or any tips you might have in the comments below. Let’s celebrate Belizean traditions together!

Estimated Nutritional Information (per serving):

• Calories: 250-300 kcal
  • Pumpkin: ~10 kcal (from 1/10 of a 10-pound pumpkin)
  • Brown Sugar: ~230 kcal (from 2 pounds divided by 10)
• Carbohydrates: 60-65g
  • Pumpkin: ~5g (from 1/10 of a 10-pound pumpkin)
  • Brown Sugar: ~60g (from 2 pounds divided by 10)
• Protein: 1-2g (mainly from the pumpkin)
• Fat: 0.1-0.5g (minimal fat content in pumpkin)
• Fiber: 1-2g (mainly from the pumpkin)
• Sugar: 58-62g
  • Brown Sugar: ~58g (from 2 pounds divided by 10)
  • Pumpkin: ~4g (natural sugars from 1/10 of a 10-pound pumpkin)
• Sodium: Minimal (no significant sources of sodium in the recipe)

Indulge in the sweetness of Belize with our Pumpkin Sweet recipe. A treat that’s both comforting and rich, it’s a celebration of Belizean culinary traditions in every bite. We recommend saving any pumpkin seeds and drying them then making either peppitos or Mayan Papadzules.